Keto Walnut Bread

This keto walnut bread is a delicious low carb bread packed full of walnuts. Sliced it has a chewy and nutty texture. A healthy low carb bread that is easy to make and a great addition to a cheeseboard. Or simply slice and toast for a breakfast packed full of nutrition.

This low carb walnut bread is a variation on my rosemary and olive bread which does not require a pan to bake, keeping it “rustic”. If you wanted a neater loaf of bread, then by all means spoon the mixture into a loaf tin and bake away! At only 3g net carbs a slice you can enjoy this keto walnut in any shape! Even in small bread roll format.

This bread was inspired by a new local bakery in one of the hotels. They have a Swiss baker which is rare on the island and I was curious about what type of breads that they had and whether I could adapt any to be low carb. My greedy eye found walnut bread and since I had a large bag of walnuts at home, I had to try it.

Walnut Benefits

Walnuts are packed full of beneficial vitamins and minerals.

They are high in protein, great for fibre and a good source of Omega 3 fatty acids.

Walnuts contain a high amount of manganese and magnesium, both great for the bones.

The walnut bread mixture is a bit on the heavy side, but I wanted to be able to make a pattern on the top of the loaf to make it more like a rustic, nutty bread. I think the next time I would separate the eggs and whisk up the egg whites to give the bread a bit more volume. However, any bread with nuts is going to be on the heavy side.

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Sliced and served with cheese this is a delicious nutty bread. Try it toasted with eggs too! You could add herbs to this low carb bread too. Thyme and rosemary would work wonderfully.

Instructions

Place the coconut flour, baking powder, psyllium husk powder and salt in a bowl and mix thoroughly.

Add the oil and eggs and blend well until the mixture looks like breadcrumbs.

Add the apple cider vinegar and mix well.

Add the chopped walnuts to the bread and mix.

Gently add the water, a bit at time and stir into the mixture (you may not need it all).

Line a baking tray with parchment paper.

Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).

Place the dough on the parchment paper lined baking tray.

Score the top to make a pattern (optional but looks more rustic)

Bake for 35 -40 minutes until golden and firm.

Slice, eat and enjoy!

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

June

Angela Coleby

Suzanne

January 5, 2019 at 4:47 am

Love walnut bread, I use the keto mug recipe and throw in a capful of Brazilian Coffee Extract along with the little nubby bits of walnut in the bottom of the packet! Thank you for your emails of really good recipes, it’s one I don’t want to unsubscribe😍

Angela Coleby

January 5, 2019 at 10:26 am

Awwwh, you’ve made my morning with your lovely comments Suzanne! Thank you. I love your idea of the mug recipe and coffee as I just love coffee and walnut together (I need to make a low carb coffee walnut cake!).

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Welcome and thanks for popping by! I'm a low carb & gluten free food blogger, lover of animals, wine and the beach. Currently living on the beautiful island of St Lucia with the husband, 3 cats and 4 dogs. Hope you enjoy the recipes!
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